Shrimp and Scallop Pozole

This shrimp and scallop pozole is spectacular. The recipe may seem complicated because it has several steps, but I assure you it’s not difficult at all and when you sit down to eat, you’ll see that all the effort was worth it. It’s a complete meal and I recommend it for any weekend. Especially for Easter, this soup is preferred since it’s all about the fish and seafood. Rich in flavors and textures, you can make it more or less spicy, according to your taste.MORE +LESS -

Ingredients

Broth:

2

tablespoons oil

1/2

thick chopped onion

3

cloves garlic, minced

4-6 guajillo chilies, sliced

2

bay leaves

1

teaspoon dried oregano

2

liters of fish stock or vegetables

Salt and pepper

Soup:

4

cups pozolero corn, cooked (can be canned and drained)

1

pound peeled shrimp

2

dozen scallops

Sauce:

1/2

cup onion cut julienne

1/2

cup chopped cherry tomatoes

1

sprig of fresh oregano or parsley

Salt and pepper

Juice of 1 lemon

Garnish:

1

avocado cut into wedges

Tortilla chips

Directions

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1

Broth: Heat the oil in a saucepan over high heat. Stir in the onion and the garlic.

2

When they are soft, incorporate guajillo, laurel and dried oregano.

3

Pour the broth, salt and pepper, bring to a boil, cover, lower the heat and continue cooking for half an hour.

4

Turn off the heat and cool down a bit. Discard the laurel, process the broth in the blender, strain it and put it back in the pot.

5

Soup: Add the corn and cook for about 30 minutes. Adjust the seasoning.

6

Turn off the heat, incorporate the shrimp and scallops, cover and let it stew for a few minutes.